Tuesday, May 1, 2012
Eggs Benedict with Blender Hollandaise Sauce
I learned something new about this hollandaise sauce. If I make it first and let it sit, it thickens up a great deal. In this pic, I made it last and it was too runny. Tip: let it sit for 10-15 min and it gets thicker. I like it better that way.
Blender Hollandaise Sauce
3 egg yolks
2 tablespoons lemon juice
1/2 teaspoon salt
pinch of cayenne pepper
1/2 cup of melted butter, bubbling hot
Put egg yolks, lemon juice, and cayenne in blender. Microwave butter until bubbling hot. Blend yolks for a few seconds, then remove center of blender lid and very slowly pour in hot butter. Blend for about 30 seconds. That's it! That's all it takes!
For the rest of the eggs benedict, I toast english muffins. I heat canadian bacon in the microwave for 20 seconds or so. I poach the eggs in a fry pan filled with boiling water and a tablespoon of white vinegar and remove them with a slotted spoon when they are done. I sprinkle them with a little bit of paprika after they are assemble to give it a little more color. They are always a hit!